The famous Pietro’s Pizza crust (often referred to as "Oregon-Style" or "Willamette Valley-style") is iconic for its unique texture: a cracker-like, crunchy bottom thin, bubbly, and chewy top layer www.reddit.com
The Authentic Pietros Pizza Dough Recipe (Makes 2 x 14-inch pizzas)
Ingredients (Weights are critical)
To nail this, throw away your measuring cups. Use a digital scale. This recipe uses Baker’s Percentages so you can scale it up or down.
Ingredients (makes 2 x 12-inch pizzas)
- 500g “00” flour or high-protein bread flour
- 340ml lukewarm water (68% hydration)
- 10g fine sea salt
- 3g active dry yeast (about 1 tsp)
- 8g barley malt syrup (or honey, in a pinch)
- 10g extra virgin olive oil
Step 3: The Cold Fermentation (The Pietros Magic)
This is where 99% of home cooks fail. They are impatient.
Just remember Pietro’s golden rule: “No rush. The dough knows the way.”
Community-sourced recreations and variations used by similar historic Northwest pizzerias typically follow these measurements: Ingredient Measurement High-Gluten Flour 3 lbs (approx. 9–10 cups)
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The Kanshudo usefulness level shows you how useful a Japanese word is for you to learn.
has a Kanshudo usefulness level of , which means it is among the
most useful words in Japanese.
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